Well maybe the Scots can provide an excuse to brighten a dreary January afternoon...

Burns night approacheth at apace and this must mean that January is nearing to a close.  Surely this is an encouraging prospect for all those who subscribe to January being acknowledged as the most depressing month of the year. Hats off there January! But before we all get too excited the Scottish tradition of Burns night provides the opportunity to indulge in a cheeky bit of baking!


Whiskey Shortbread (Takes about 40mins)


300g Plain Flour
200g Butter, cut into chunks (it helps if it's really cold, straight out of the fridge)
100g Caster sugar
About 50ml Whiskey (whatever kind you like, blend or single)
A little extra caster sugar for dusting


[You'll need a baking tray or rectangular tin about 30cm x 15cm]


1) Preheat the oven to 180°C/Gas Mark 4 and line your baking tray with greaseproof paper/baking parchment. (If you rub a little oil on to the tin before you line it, the paper stays where you want it!)
2) Put the flour and butter into a large mixing bowl and rub together with the tips of your fingers, working the butter through the flour, until the mixture resembles a breadcrumb texture.  Then add the sugar to the mix and fold through with your hands so that it is evenly distributed throughout.
3) Add the whiskey in two additions, folding it through with your hands, this just helps to make sure it runs evenly through the shortbread.
4)Tip the mix into the tray and spread it out evenly. Then using your knuckles/finger tips, push into down into the tin so it compacts and looks more like it will be a biscuit when cooked. 
5) Prick lightly all over with a fork and then bake in the oven for 15-25 mins (it will depend on your oven, especially in student houses) and until it goes slightly brown on top and around the edges.
6)When its done, remove from the oven and after resting it for about 5 mins lift it out of the tray with the baking parchment and onto a cooling rack.  Score it with a knife to make it easier to cut into chunks when it's cooled and then dust it with the extra sugar.  Wait until it's cooled and then tuck in.


(Handy hint - this shortbread seems to improve in flavour and texture after 2-3days, so when it's cooled, whack it in an air tight tin and wait for the magic to happen!  Fab with a cup of tea too!)